Tomato Lentil Soup with Manzanilla Olives

Serves: 4 Save

Ingredients (13)

  • 2 tablespoons olive oil
  • 1 medium onion minced
  • 4 cloves garlic minced
  • 2 carrots minced
  • 2 stalks celery minced
  • 2 teaspoons EACH: thyme, oregano, and smoked paprika
  • 1 teaspoon EACH: salt and pepper
  • 1 cup brown lentils
  • 6 cups vegetable stock can use chicken stock
  • 14 ounce can diced tomatoes
  • 3 ounces chopped fresh spinach or baby spinach leaves
  • 1 cup chopped Manzanilla olives
  • 1/2 cup cream optional

Directions

Learn how to make this recipe at The Endless Meal